Hatch Chile Cornbread Recipe

Hatch peppers are the best chiles, so use them in this soft, moist Hatch Green Chile Cornbread—it's sweet and spicy!

DRY INGREDIENTS – 1 cup yellow cornmeal – 1 cup all purpose flour – 1 Tbsp baking powder – 1 tsp baking soda – 1 tsp salt – 1/2 cup packed brown sugar WET INGREDIENTS – 2 large eggs – 1/2 cup buttermilk – 1/2 cup unsalted butter, melted and cooled slightly – 1 cup chopped roasted Hatch chiles, hot, mild, or a mix plus a few more for sprinkling on top



Set oven to 400F Lightly grease a 9- or 10-inch tart or cake pan. Line the bottom with paper to slice it from the pan.

Step 1

Step 2

Mix the dry ingredients and set aside. Mix eggs, buttermilk, and cooled butter in a large bowl. Mix in chiles.

Step 3

Add dry ingredients to wet and mix until mixed. Put the batter in the pan evenly. Add more chopped chiles.

Step 4

Bake 30–35 minutes until risen, browned edges, and done middle. Check with a toothpick. Rack-cool or serve hot from the pan.

Step 5

Remove from the pan and let cool for 15 minutes before carefully inverting. Easy removal is expected. Cut into squares or wedges and serve warm or room temperature.

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